Mini Pumpkin Cheesecakes (Print Format)
Creamy, spiced pumpkin cheesecake, graham crust, and whipped cream in single-serve portions. Perfect for fall gatherings.
# Ingredients:
→ Graham Cracker Crust
01 -
1½ cups graham cracker crumbs
02 -
3 tablespoons granulated sugar
03 -
½ teaspoon ground cinnamon
04 -
5 tablespoons unsalted butter, melted
→ Pumpkin Cheesecake Filling
05 -
16 ounces cream cheese, softened
06 -
¾ cup packed light brown sugar
07 -
1 cup pumpkin puree (100% pure, not pumpkin pie filling)
08 -
2 large eggs, room temperature
09 -
¼ cup sour cream
10 -
1 teaspoon vanilla extract
11 -
1½ teaspoons pumpkin pie spice
12 -
½ teaspoon ground cinnamon
13 -
¼ teaspoon salt
14 -
1 tablespoon all-purpose flour
→ Whipped Cream Topping
15 -
1 cup cold heavy whipping cream
16 -
3 tablespoons powdered sugar
17 -
½ teaspoon vanilla extract
→ Optional Garnishes
18 -
Ground cinnamon
19 -
Pumpkin pie spice
20 -
Caramel sauce
21 -
Chopped pecans
22 -
Graham cracker crumbs
23 -
Mini chocolate chips
# Steps:
01 -
Preheat your oven to 325°F (163°C). Line a 12-cup muffin pan with paper cupcake liners for easy removal.
02 -
In a medium bowl, mix graham cracker crumbs, granulated sugar, cinnamon, and melted butter until evenly moistened and the mixture resembles wet sand.
03 -
Divide the crust mixture evenly into the prepared muffin cups (about 1½–2 tablespoons per cup). Press firmly into an even layer using the bottom of a measuring cup or glass.
04 -
Bake the crusts at 325°F for 5 minutes. Remove and let them cool slightly while preparing the filling.
05 -
Beat softened cream cheese with an electric mixer on medium-low speed until smooth. Scrape down the sides and bottom as needed.
06 -
Mix in the brown sugar until creamy. Then, add the pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, cinnamon, salt, and flour. Mix on low speed until combined.
07 -
Add eggs one at a time, mixing on low speed just until each is incorporated. Avoid overmixing to prevent air bubbles.
08 -
Distribute the pumpkin cheesecake batter equally into the prepared muffin cups, filling almost to the top. Tap the tray gently to release air bubbles.
09 -
Bake at 325°F for 18–22 minutes. The edges should appear set, while the center retains a slight jiggle.
10 -
Turn off the oven and crack the door slightly. Let the cheesecakes sit inside for 10 minutes. Then cool to room temperature on a wire rack before refrigerating for at least 3 hours (preferably overnight).
11 -
In a chilled mixing bowl, beat cold heavy whipping cream, powdered sugar, and vanilla extract until medium-to-stiff peaks form. Transfer to a piping bag fitted with a star tip.
12 -
Pipe whipped cream onto each chilled cheesecake. Optionally sprinkle with cinnamon or pumpkin pie spice. Garnish with caramel sauce, pecans, or graham cracker crumbs as desired.
# Tips:
01 -
Chill overnight for the best texture. Use full-fat block-style cream cheese for optimal creaminess and stability.